Learn how to make a low carb and gluten free pumpkin pie!
A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb one. It’s a guiltless treat that can be enjoyed year round!
Ingredients:
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1 1/4 teaspoon stevia concentrated powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
How it's made:
- Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
- Beat in yolks and egg until well combined.
- Gradually stir in heavy cream.
- Pour filling into prepared pie crust.
- Bake at 375°F/190C for 30-40 minutes or until set.
- Cool on wire rack.
- Store in refrigerator.
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